I made a 7 qt pot of oxtail soup in my crock pot. The recipe called for 2 cans of diced tomatoes. I added 2 cans of Rotel tomatoes & green chilies. Now I know that green chilies are not hot just a tad kick to them. When I tasted the broth for any needed additional spices I had to eat a container of yogert to cool my mouth down.
What can I do to cool the soup? I’ve asked this ? to a few different people but no help.
PLEASE HELP!!!
Well I froze the soup so I could get some opinions from as many cooks as possible. Today (or maybe tomorrow…LOL). I am going to scoop all the tomatoes out…the green chilies are no where to be found, and add more beef stock & broth, and taste. If still too spicy I will add more potatoes. If all else fails I will add V-8 juice…Hopefully it does not end up in the garbage disposal!! I will post my final results. Thanks for your suggestions.
“Never place a period where God has placed a comma.”
~Gracie Allen
God is still speaking
Try adding a WHOLE peeled potato - then simmer for a while. Take out potato and hopefully some of the spice. I did this with a chili dish once and it worked well.
My final results are in. I thawed the soup, scooped out all the tomatoes and I added 1 can of regular diced tomatoes with basil & olive oil. Along with 3 cans of beef broth and 1 container of defatted chicken stock, 3 cans of VegAll with the low sodium liquid. Had a 1/2 cup of corn in the fridge and I included that as well. There was much more liquid than before so I added a 1/2 cup of quick cooking barley. I let it cook for about 45min and tasted it & was very happy with the final results. Thanks all for your suggestions. 
“Never place a period where God has placed a comma.”
~Gracie Allen
God is still speaking